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April 13, 2006

Easy Breakfast Casserole

Take the stress out of entertaining with this great do-ahead dish for your next breakfast or brunch get-together. Our Easy Breakfast Casserole can be made 1-2 hours ahead or even the night before. Also, the recipe can be doubled easily for bigger crowds. Experiment with other vegetables such as sliced mushrooms or chopped tomatoes and/or other fresh herbs.

(Makes 4 servings)

2 cups crusty white bread, cubed
3/4 cup shredded Swiss cheese
4 eggs, lightly beaten
11/2 cups fat free (skim) milk
2 tablespoons chopped scallions (use both green and white parts)
1/4 teaspoon salt
1/8 teaspoon Worcestershire sauce
2 tablespoons diced roasted red bell pepper
2 slices cooked bacon, chopped
2 teaspoons chopped fresh basil
Pepper to taste

Grease 8 x 8 inch baking dish.* Arrange bread cubes on the bottom of dish and sprinkle with cheese. Mix together eggs, milk, scallions, salt and Worcestershire sauce. Pour mixture over bread and cheese. Sprinkle with red pepper, bacon and basil. Season with pepper. Cover and refrigerate for 1-2 hours or over night.

Heat oven to 325 degrees. Bake 50-60 minutes until top is golden and eggs are set. Cut in four squares and serve.

*If doubling recipe, bake in a 9 x 12 inch dish.

If you enjoyed this recipe, come and enjoy our complete collection of healthy eating recipes.

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Posted by Laura on April 13, 2006 | Permalink



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